Saoji Paneer Masala Paneer Recipes Nagpur Special Sanjeev Kapoor Khazana

A super popular Maharashtrian specialty loaded with a blend of spicy flavours now made with Paneer, goes perfectly well with a simple laccha paratha.

SAOJI PANEER MASALA

Ingredients

400 grams cottage cheese (paneer), cut into 2 inch pieces
1 tsp red chilli powder
1 tsp coriander powder
tsp turmeric powder
2 tbsps ginger-garlic paste
lemon
Salt to taste
1 tbsp kala masala
2-3 tbsps oil
Paranthe to serve
Gravy
1 cup saoji masala paste
2-3 tbsps oil
1 cups onion paste
1 tbsps ginger-garlic paste
1 cup tomato puree
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
tsp turmeric powder
1 tbsp kala masala
Salt to taste
lemon
2 tbsps chopped fresh coriander leaves + for garnish
2-3 green chillies, slit

Method

1. Take cottage cheese pieces in a large bowl. Add red chilli powder, coriander powder, turmeric powder, ginger-garlic paste, squeeze the juice of lemon into it. Add salt, and kala masala and mix till each cottage cheese piece is well coated with the masala. Set aside for 15-20 minutes.
2. To make the gravy, heat oil in a non-stick shallow pan. Place the cottage cheese pieces in the hot oil and shallow fry till golden brown on both sides. Drain on an absorbent paper.
3. Add ginger-garlic paste, and mix well. Cook for 2-3 minutes.
4. Stir in the tomato puree, and cook till the oil separates. Add saoji masala paste, mix, and continue to cook till oil separates.
5. Add cumin powder, coriander powder, red chilli powder, turmeric powder, kala masala, and salt and mix well. Cook for 1 minute.
6. Add 1 cup water, mix and cook for 2-3 minutes.
7. Squeeze the juice of lemon into it and mix till well combined. Add the cottage cheese pieces, coriander leaves, and green chillies and gently mix till each piece is coated with the masala. Cook for 1 minute.
8. Transfer the gravy into a serving bowl, garnish with coriander leaves, and serve hot with paranthe.

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